Hunan Fried Rice

14 ingredients
7 steps

Ingredients

  • 3 tablespoons soy sauce
  • 2 tablespoons dry sherry
  • 1 tablespoon dark sesame oil
  • 1 tablespoon light brown sugar
  • 1 teaspoon minced fresh ginger
  • 1 garlic clove, minced
  • 1/4 - 1/2 teaspoon cayenne
  • 1 lb extra firm tofu, drained and cut into 1/2-inch dice
  • 2 teaspoons cornstarch
  • 2 tablespoons cold-pressed canola oil
  • 1 red bell pepper, chopped
  • 1 cup shredded cabbage
  • 1/4 cup minced scallion
  • 3 cups cold cooked rice

Directions

  1. 1
    In a shallow bowl, combine the soy sauce, sherry, sesame oil, brown sugar, ginger, garlic, and cayenne.
  2. 2
    Add in the tofu and refrigerate for 30 minutes.
  3. 3
    Drain the tofu, reserving the marinade; blend the reserved marinade with the cornstarch and add to the tofu, tossing to coat.
  4. 4
    Heat the oil in a large skillet or wok over med-high heat.
  5. 5
    Add in the bell pepper, cabbage, and scallions; stir-fry 2 minutes.
  6. 6
    Add in the tofu and marinade; stir-fry until the liquid is nearly absorbed.
  7. 7
    Add in the rice and stir-fry until heated through and well combined.

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